4 Ingredient Oat Chocolate Bars with Tahini
We may earn a commission from recommended products, at no extra cost to you. See Disclosure.
- Chef knife
INGREDIENTS
- 1 ¾ cups/400 grams tahini
- ⅔ cup/200 grams honey
- 1 cup/200 grams dark chocolate, melted
- 3 ½ cups/350 grams nut granola
INSTRUCTIONS
- Line a 20×30 cm (8×12-inch) baking pan with parchment paper. In a large mixing bowl, combine the tahini, honey, and melted chocolate. Stir with a spatula until smooth and fully incorporated.
- Add the granola, ensuring the nuts are evenly distributed throughout the mixture. Mix thoroughly until the ingredients are well combined and no dry spots remain.
- Transfer the mixture to the prepared pan, pressing it down firmly with the back of a spoon to create an even layer. Freeze for at least 4 hours until fully set.
- Once firm, remove from the freezer, lift the parchment paper to release the bars, and slice into squares, fingers, or rectangles.
- Store in an airtight container in the refrigerator for up to one week. For longer storage, keep in the freezer and thaw for a few minutes before serving.
MY NOTES
FAQ
What can I substitute honey with?
Honey can be substituted with maple syrup, agave nectar, or date syrup in oat chocolate bars. Each option provides a different flavor profile—maple syrup adds a rich, caramel-like sweetness, while agave nectar is milder. Date syrup has a deep, fruity taste that complements dark chocolate well. If using a thicker sweetener like brown rice syrup, the mixture may be slightly denser, requiring a small adjustment in the amount of tahini or an extra tablespoon of liquid to maintain the right consistency. Granulated sweeteners like coconut sugar won’t work as well, as they don’t blend smoothly into the mixture.
How do I make these oat chocolate bars gluten-free?
To make oat chocolate bars completely gluten-free, ensure that the granola used is certified gluten-free, as regular granola may contain traces of wheat or barley. Some store-bought granola brands use oats processed in facilities that also handle gluten, so checking labels is crucial. If making homemade granola, use certified gluten-free oats, nuts, and seeds, and avoid any ingredients like wheat germ. Additionally, verify that the dark chocolate used is free from gluten-containing additives. Some chocolate bars contain malt extract, which is derived from barley and contains gluten.
What type of dark chocolate works best for this recipe?
For oat chocolate bars, a high-quality dark chocolate with at least 60% cocoa content is recommended. This ensures a deep chocolate flavor without being overly bitter. If a richer taste is preferred, 70% or higher cocoa chocolate can be used. However, chocolate above 80% cocoa may be too intense unless balanced with extra sweetness. Avoid chocolate chips, as they often contain stabilizers that prevent smooth melting. Instead, use a chopped chocolate bar for better consistency. If a dairy-free option is needed, check for brands labeled vegan or dairy-free to ensure no milk solids are present.
How long do these oat chocolate bars last at room temperature?
Oat chocolate bars should be stored in the refrigerator for best texture and freshness, but they can stay at room temperature for about 2–3 hours before softening. Since they contain tahini and melted chocolate, prolonged exposure to heat may cause them to become sticky or lose their shape. If storing at room temperature for a longer time, keeping them in an airtight container in a cool, dry place is necessary. For extended storage, freezing the bars and thawing them in the fridge before serving preserves their consistency without compromising flavor.
Can I replace tahini with another nut or seed butter?
Yes, tahini can be replaced with almond butter, peanut butter, cashew butter, or sunflower seed butter in oat chocolate bars. Almond and cashew butter provide a milder, sweeter taste, while peanut butter adds a strong nutty flavor. Sunflower seed butter is the best option for nut-free variations, though it has a slightly earthy taste. When substituting, ensure the nut or seed butter is smooth and runny, as thicker varieties may require an extra tablespoon of honey or melted coconut oil for better consistency. The final texture may vary slightly depending on the fat content of the chosen substitute.
What’s the best way to cut the bars without them crumbling?
To cut oat chocolate bars cleanly, allow them to firm up completely in the freezer for at least 4 hours. Use a sharp knife, preferably a serrated or chef’s knife, and press down firmly instead of sawing. Running the knife under hot water and drying it before slicing helps make cleaner cuts. If the bars are too hard straight from the freezer, let them sit for 5 minutes at room temperature before cutting. For even portions, measure and lightly score the top before slicing. If the mixture crumbles, it may indicate insufficient mixing or an incorrect ratio of wet to dry ingredients.
